Episode 3
Mary embraces the British countryside with fresh and honest bucolic cooking inspired by what is grown on farms and in gardens, from a joyous pasta inspired by a classic French herb sauce to a perfect way to partner asparagus and how to serve up the most scrumptious roasted vegetables. Mary makes her way through vegetable rows and orchards, ending with her own inspired version of tarte tatin. To further explore the green fields she takes a step back in time to journey on one of the Watercress Line's 19th-century steam trains, where she leaves the stove to help fire up the 300-tonne engine.
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